Mustard-Crusted Pork Tenderloins

"This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,"
 
Mustard-Crusted Pork Tenderloins created by Baby Kato
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.
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  1. WJ S.
    I didn't have any dijon so I used a combination of mustards using up the little jars cluttering the fridge. Chinese hot mustard packet, jalapeno mustard, spicy brown mustard and horseradish mustard. I didn't have many bread crumbs so I crushed up some firey hot doritos leaving out the rosemary. My family likes anything spicy - it turned out great & everyone loved it!
     
  2. vdarsigny
    I am a big dijon fan and I didnt like this recipe. My husband liked it a little bit but not me. I wont do it again...
     
  3. Maj Bob
    Excellent! Far better than most restaurants around here.
     
  4. Jujucooks
    Very nice! I'm a big Dijon fan and with this receipe, you really preserv the taste. I used steak spices instead of salt and pepper to season the meat and it turned out pretty good! I loved the crispiness of the breadcrumbs. TRY it, you'll love it!
     
  5. Jujucooks
    Very nice! I'm a big Dijon fan and with this receipe, you really preserv the taste. I used steak spices instead of salt and pepper to season the meat and it turned out pretty good! I loved the crispiness of the breadcrumbs. TRY it, you'll love it!
     
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